Spanish Croquetas with Yogurt Herb Sauce

Name: Spanish Croquetas with Yogurt Herb Sauce
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 3 tbsp (43 g) unsalted butter, cold, cut into small pieces; 3 tbsp (27 g) all-purpose flour; 1 cup (240 ml) whole milk, warm; 3 oz (85 g) ham, finely diced; to taste salt; to taste black pepper, freshly ground; ¼ tsp (½ g) nutmeg, freshly grated (preferred); 2 large eggs, beaten (for egg wash); 1 cup (100 g) bread crumbs, panko or regular (for coating); 4 cups (950 ml) vegetable oil, for deep frying; 1 cup (200 g) Greek yogurt, plain, full-fat, at room temperature; 2 tbsp (8 g) fresh parsley, finely chopped; 1 tbsp (3 g) fresh dill, finely chopped; 2 tbsp (30 ml) fresh lemon juice; 1 small garlic clove, minced

From the MyKitchenBank Kitchen

Crispy golden croquetas filled with a creamy ham-and-béchamel center, served alongside a bright, herb-forward yogurt sauce. These Spanish-style appetizers are perfect for entertaining or as a sophisticated snack. The contrast between the crunchy fried exterior and silky interior is irresistible, while the tangy yogurt sauce adds a fresh counterpoint.

Prep: 35 min
Cook: 15 min
Wait: 2 hr 35 min
Total: 3 hr 25 min
Makes: 12 croquetas (3 per person)

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Ingredients

4 servings

For the croquetas
3 tbsp (43 g) unsalted butter, cold, cut into small pieces
3 tbsp (27 g) all-purpose flour
1 cup (240 ml) whole milk, warm
3 oz (85 g) ham, finely diced
to taste salt
to taste black pepper, freshly ground
¼ tsp (0.5 g) nutmeg, freshly grated (preferred)
2 large eggs, beaten (for egg wash)
1 cup (100 g) bread crumbs, panko or regular (for coating)
4 cups (950 ml) vegetable oil, for deep frying
For the yogurt herb sauce
1 cup (200 g) Greek yogurt, plain, full-fat, at room temperature
2 tbsp (8 g) fresh parsley, finely chopped
1 tbsp (3 g) fresh dill, finely chopped
2 tbsp (30 ml) fresh lemon juice
1 small garlic clove, minced

Equipment (8)

Medium saucepan with lid
Whisk
Shallow dish or plate (for cooling béchamel)
3 shallow bowls (for egg wash, bread crumbs, and shaping croquetas)
Slotted spoon
Deep saucepan or 4-quart Dutch oven (for frying)
Instant-read or deep-fry thermometer
Paper towels

Steps

Before you start

Chill béchamel for at least 2 hours before shaping (this can be done up to 1 day ahead)
Chill breaded croquetas for at least 30 minutes before frying to prevent the filling from leaking
Use a thermometer to monitor oil temperature; accurate heat is essential for crispy results
Have paper towels ready for draining fried croquetas

1
Make the béchamel
- Melt 3 tbsp (43 g) unsalted butter in a medium saucepan over medium heat.
- Once melted, add 3 tbsp (27 g) all-purpose flour and whisk constantly for 1–2 minutes to create a smooth paste (roux); it should smell toasted but not brown.
- Slowly add 1 cup (240 ml) warm whole milk while whisking continuously to prevent lumps from forming.
- Continue stirring and cooking for 5–7 minutes until the mixture thickens noticeably and coats the back of a spoon.
- Remove from heat and fold in the 3 oz (85 g) finely diced ham, 1/4 tsp (0.5 g) fresh nutmeg, and a pinch each of salt and freshly ground black pepper.
- Taste and adjust seasoning if needed.
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Ready when: Sauce is thick, creamy, and coats the back of a spoon without dripping
Tip: Whisk constantly when adding milk to prevent lumps. If lumps do form, push the sauce through a fine-mesh sieve.
2
Chill the béchamel
- Transfer the béchamel to a shallow plate or dish, spreading it in an even layer to help it cool faster.
- Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming.
- Refrigerate for at least 2 hours until completely cold and firm enough to handle; the texture should feel like thick pudding.
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Tip: Plan ahead: this can be made up to 1 day in advance and stored covered in the fridge.
3
Shape the croquetas
- Once the béchamel is completely chilled and firm, divide it into 12 equal portions (about 2 tbsp each).
- Lightly wet your hands with cold water or place them on a damp cloth to prevent sticking.
- Using your hands, two spoons, or a small ice cream scoop, shape each portion into a log or oval approximately 3 inches (7.5 cm) long and 1.25 inches (3 cm) wide.
- Place the shaped croquetas on a clean plate, spacing them slightly apart.
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Tip: Keeping your hands slightly damp prevents the mixture from sticking and makes shaping much easier.
4
Set up the breading station
- Beat 2 large eggs in a shallow bowl until well combined.
- Pour 1 cup (100 g) bread crumbs (panko or regular) into another shallow bowl.
- Arrange these side by side on your work surface in a logical order for breading.
5
Bread the croquetas
- Working with one croqueta at a time, dip it fully into the beaten egg, coating all sides and ensuring excess egg drips off.
- Roll the egg-coated croqueta in the bread crumbs, pressing gently so the crumbs adhere evenly on all sides.
- Place the breaded croqueta on a clean plate.
- Repeat with the remaining croquetas, then arrange them on the plate without overlapping.
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Tip: For extra-crispy croquetas, do a double dip: dip in egg, then bread crumbs, then back in egg, then bread crumbs again. This creates a thicker, crunchier coating.
6
Chill the breaded croquetas
- Cover the plate with plastic wrap or transfer the croquetas to a freezer bag.
- Refrigerate for at least 30 minutes, or up to 4 hours, to firm them up.
- This step is crucial—a chilled breading helps seal the coating and prevents the ham-béchamel filling from leaking during frying.
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Tip: If you have time, freezing the croquetas for up to 3 months is also an option. Fry them directly from the freezer, adding 1–2 minutes to the cooking time.
7
Make the yogurt herb sauce
- In a bowl, combine 1 cup (200 g) Greek yogurt, 2 tbsp (30 ml) fresh lemon juice, 1 minced garlic clove, and a pinch each of salt and freshly ground black pepper.
- Stir until smooth.
- Fold in 2 tbsp (8 g) finely chopped fresh parsley and 1 tbsp (3 g) finely chopped fresh dill.
- Taste and adjust seasoning, adding more lemon juice, salt, or pepper as desired.
- Transfer to a serving bowl.
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Tip: Make this sauce while the croquetas chill so it's ready when you fry them. It can also be made up to 2 days ahead and stored covered in the refrigerator.
8
Heat the oilOven 350°F / 175°C
- Pour 4 cups (950 ml) vegetable oil into a deep saucepan or 4-quart Dutch oven.
- Place over medium-high heat.
- Monitor the temperature with an instant-read or deep-fry thermometer, aiming for 350°F (175°C).
- This should take about 5–8 minutes.
- Test the temperature by holding the thermometer in the center of the oil for 10 seconds.
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Ready when: Oil reaches 350°F (175°C)
Tip: Accurate temperature is critical: too hot and the croquetas burn outside while staying raw inside; too cool and they become greasy. Use a thermometer, not guesswork.
9
Fry the croquetasOven 350°F / 175°C
- Working in batches of 3–4 croquetas (don't overcrowd the pan), carefully lower them into the hot oil using a slotted spoon.
- Fry for 2.5–3 minutes total, gently turning them halfway through with the slotted spoon so they brown evenly on all sides.
- They should turn a deep golden brown.
- Using the slotted spoon, transfer the fried croquetas to a paper towel-lined plate to drain.
- Allow the oil to return to 350°F (175°C) before adding the next batch.
- Repeat with remaining croquetas.
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Ready when: Croquetas are deep golden brown on all sides and float briefly before sinking
Tip: Don't move them around too much while frying, or the breading will tear. Let them settle for the first minute, then gently flip once.
10
Serve immediately
- Arrange the warm croquetas on a serving plate or platter.
- Serve right away while they're still hot and crispy, with the yogurt herb sauce on the side or in a small bowl for dipping.
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Tip: Croquetas are best enjoyed immediately, but they can be held warm in a 200°F (95°C) oven for up to 15 minutes if needed.

Good to know

Tips

Whisk constantly when adding milk to the roux to prevent lumps. If the sauce does become lumpy, strain it through a fine-mesh sieve after cooking.
If a breaded croqueta leaks filling during frying, pat it dry briefly on a paper towel before breading to remove excess moisture that prevents adhesion.
Keep the oil temperature consistent at 350°F (175°C); if it drops below 320°F (160°C), the croquetas will absorb oil and become greasy. Use a reliable thermometer.
For a showstopper presentation, serve the croquetas on a warm platter garnished with fresh lemon wedges and sprigs of parsley.

Make ahead

The croquetas can be made through the breading step up to 4 days ahead and refrigerated, or frozen for up to 3 months before frying. The yogurt herb sauce can be made up to 2 days ahead. Fry from frozen croquetas, adding 1–2 minutes to the cooking time. To reheat previously fried croquetas, place them on a baking sheet and warm in a 350°F (175°C) oven for 5–8 minutes until heated through and the exterior crisps up slightly.

Storage & reheating

Fried croquetas: best eaten fresh, but will keep at room temperature for up to 2 hours in an airtight container. Refrigerate leftovers for up to 4 days in an airtight container; reheat in a 350°F (175°C) oven for 5–8 minutes. Freeze unbaked (breaded) croquetas for up to 3 months in an airtight freezer container or bag; fry directly from frozen without thawing, adding 1–2 minutes to the cooking time. Yogurt herb sauce: refrigerate for up to 3 days in an airtight container.

Substitutions

Greek yogurt → sour cream or crème fraîche. Use equal amounts. Sour cream will give a tangier sauce; crème fraîche will be richer and less tangy.
ham → finely diced cooked chicken, bacon, or Spanish jamón serrano. Use the same weight. Jamón serrano will be saltier, so reduce added salt slightly.
fresh parsley → chives, tarragon, or chervil. Use the same amount. Tarragon has a more pronounced licorice flavor; chives are more delicate.
bread crumbs → panko bread crumbs, crushed saltine crackers, or crushed cornflakes. Panko will be crunchier; crackers and cornflakes add subtle flavor.